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Model LFX25991ST
French door refrigerator
Bottom freezer drawer

Season

• Summer – watermelon, corn and tomatoes, cucumber, honeydew, cantaloupe,
  NOTE:  Smell the point where it was cut from the plant
• Labor Day – Utah peaches
• November – Persimmons
• Hard squash (check out Butterkin) butternut and pumpkin cross

Peach Tips

• Clingstone – Used for lots of canned peaches
• Out of Hand – Freestone
• Muir – Yellow flesh
• Lovel – Yellow flesh
• Alberta – Yellow flesh
• White peaches – Lower acid content, less peachy but sweeter
  • Mountain Rose
  • Alexander
  • Old Mixon
  • Summer Snow
• Pick peaches from the tree when possible – California grows a lot
• Age in a paper bag – will soften, but will ripen no more
• OK to store in fridge to keep, but room temp before eating

1. Cut foil front and back
2. Point facing out and twist – not all the way in
3. Champagne – 36
4. White 48-55º
5. Red wine 65º
6. STORING WINE – 55º – Leave in the fridge

Ingredients

• 1 C AP flour
• 1/2 C wheat flour
• 1/2 C masa or Maseca
• 2/3 C sugar
• 1/2 tsp salt
• 2 egg yolks
• 1 tsp vanilla
• 12 TBL butter (1.5 sticks)
  FILLING INGREDIENTS
• 1.5 C chopped figs (stems removed)
• 1/4 C port, brandy or whisky
• 3 TBL brown sugar
• 1 tsp vanilla
• 1/2 tsp salt

Step by Step

1. Combine first seven ingredients in food processor
2. Pulse until it comes completely together
3. Create two separate logs, wrap in plastic wrap, and refrigerate for at least an hour
4. Combine figs and alcohol into a sauce pan
5. Bring to a simmer and let cook 3-5 minutes or until liquid has completely absorbed
6. Put into food processor with sugar, vanilla and salt
7. Bring dough out of fridge and roll flat (about 1/4 inch)
8. Spread filling into center – edge to edge, but only the center third (like a burrito)
9. Fold both sides up and over creating a flattened burrito
10. Press firmly, cover with plastic wrap again, and chill for 1 hour
11. Remove from plastic and place on baking sheet and brush with egg white wash
12. Sprinkle with Turbinado sugar
13. Cut into slices, but do not separate
14. Bake 325º for 30 minutes
15. Let cool 5 minutes, then cut again (sugars will have fused)
16. Let cool completely, then wrap in plastic for longer term storage

I made a label for my jar, but I am not sure it ever made it into Grandpa Cooks.

Ingredients

• Egg
• Garnish
• Toast

Step by Step

1. Separate your egg and yolk.
2. SLOW cook your egg white over medium low heat
3. Once it has set (2-3 minutes) you can add your yolk back on
4. Continue to let it cook until it becomes harder (like a taco shell)
5. Add a piece of toast and some salsa.
6. Very good, but very messy.

NOTE:  It is not quite so messy, if you break the yolk 60 seconds before serving and let it set slightly in the hot skillet.

Here is a VERY simple salsa that is as mild or as hot as you like. The one shown below has 4 cherry tomatoes, a wedge of bell pepper, a small piece of celery, one garlic clove, a bit of onion, and that is all. I pulsed it in the blender for about 5 seconds. DONE.

Clam sizes ( HINT:  All of the below are Quahogs )

• Quahog (full grown – largest – AKA Chowder Clams and weigh 2-3 clams per pound.)
• Top Neck (AKA Count Neck clams, at 4-5 clams per pound.)
• Cherry Stone (A little larger, at 6-8 quahog clams per pound.)
• Little Neck (The smallest size of quahog, amounting to 9-10 clams per pound)

Which type of clam to buy depends on how you want to prepare them. The clams get tougher and chewier as they get larger, making these sizes ideal for chowders, stuffing, frying, and other cooked preparations. Choose smaller sizes when steaming, grilling, or eating raw.

To open them you can use a paring knife.  The right way to do this is to put the edge of the blade at the spot furthest from the hinge.  Put the hinge against the meat of your palm, then squeeze the edge into the clam.  You will then cut the muscle from the shell in two places on each shell.  Scoop out.  The little necks you can eat raw.  They are frequently served on the half shell (see recipe below.)

Alternate ways to open them:
1.  Put into an oven at 350º for 8 minutes.  Let cool 5 minutes.
2.  Put into the freezer for 10-15 minutes.

Sauce for topping on a Little Neck served on the half-shell

1. 2 TBL ketchup
2. 1 TBL Siracha
3. 1 TBL prepared horseradish
4. Juice and zest from one lime or lemon

After you split the clams collect the juice.  For a clam cocktail

1. Let juice rest and pour the clarified top into a pitcher
   – discard the solids that settle to the bottom
2. Add juice from one lemon, a dash of Siracha
3. Splash on vodka or gin

Get pan up to 400º before even putting the fish into the pan.
Oil should just start to smoke
Don’t crowd the fish into your pan.

Steak Stuffed Garlic Bread

FULL RECIPE: http://bzfd.it/1ZpbxX7

Sherry Bates Yes, a Dutch baby! Try whipping eggs in blender for a minute, sugar, add 1/4 cup milk and flour for each egg, a dash of nutmeg , vanilla, and blend another minute. Good with peaches too!

Sarah Thompson I’ve made these for years Rachel. Dutch babies are what my recipe calls them and they are awesome. I’ve made them with blueberries and peaches too. You could try berries and plums if you have them.

How To Make Greek NachosThese GREEK NACHOS will be devoured by your crew: http://del.sh/6005Bsam7

FULL RECIPE: http://del.sh/6001Bsao5

RECIPE BELOW: